Seared Scallops with Herb-Butter Pan Sauce

My husband and I have been watching Hell's Kitchen and MasterChef a lot lately and we started to crave scallops and Chef Ramsey's Beef Wellington. I eventually gave in and decided to make scallops. I have yet to get the courage to make the beef wellington, soon I will though... I mean if the kids on MasterChef Junior can do it then so can I, right? Let's hope so!



Anyways, I went online and searched for a scallops recipe. I found one with a Herb-Butter Pan Sauce from Fine Cooking and decided to try it. The recipe is as follows (with some adaptations):

Seared Scallops with Herb-Butter Pan Sauce 

Ingredients:
1 lb. dry large sea scallops
1 tbs. unsalted butter
1 tbs. extra-virgin olive oil
Kosher salt and black pepper

Sauce: 

3 tbs. unsalted butter (cut into pieces)

2 tbs. diced shallot (1 medium shallot)

1/4 cup dry white wine 

1/4 fresh herbs (we did dry only because I forgot about purchasing fresh ones, turned out well, just need to use less)

1/4 tsp. finely grated lemon zest

Kosher salt and black pepper 

2 to 3 lemon wedges

Tip: Be sure to have all your ingredients prepped for the sauce (shallots diced, herbs chopped) before you begin searing the scallops 

Recipe: 

Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat the scallops dry with paper towels; surface moisture impedes browning.

Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.

Sauce Recipe:
Return the pan to medium heat. Add a piece of the butter (1/2 Tbs.) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.

Verdict: 
The scallops were so delicious! We are definitely having them again. We also made a Lemon Orzo to go along with them. The orzo was good, but it needed an extra something. We poured some of the Herb-Butter Pan Sauce on top and it was so good!

Seared Scallops with Herb-Butter Pan Sauce

Seared Scallop cut in half